Crispy Coconut Chicken Salad
Warm oven-fried coconut chicken tenders over a bed of baby greens, cucumber, tomato, shredded carrots topped with a warm honey mustard vinaigrette.
Ingredients
3 servings
Instructions
- Whisk all vinaigrette ingredients; set aside.
- Preheat oven to 375F.
- Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.
- Put egg whites or egg beaters in another bowl.
- Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.
- Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes turning halfway, or until chicken is cooked through.
- Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.
- When chicken is ready slice on the diagonal and place on top of greens.
- Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.
Nutrition per serving
397kcal
💰 Cost Estimate
Total Ingredients
$1245.00
$1245.00
Per Serving
$415.00/serving
$415.00/serving
🏠 Savings
~$2490.00 vs buying!
~$2490.00 vs buying!
📋 Price Breakdown (87% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| chicken tenderloins | 6 | $527.00 |
| shredded sweetened coconut | 6 tbsp | $5.00 |
| panko crumbs | 0.25 cup | $60.00 |
| corn flake crumbs | 2 tbsp | $12.00 |
| egg whites | 0.3333333333333333 cup | $43.00 |
| pinch salt | - | - |
| olive oil spray | - | - |
| mixed baby greens | 6 cups | $327.00 |
| shredded carrots | 0.75 cup | $66.00 |
| tomato | 1 large | $53.00 |
| cucumber | 1 small | $116.00 |
| oil | 1 tbsp | $4.00 |
| honey | 1 tbsp | $18.00 |
| white vinegar | 1 tbsp | $5.00 |
| dijon mustard | 2 tsp | $9.00 |
*Estimated market prices, may vary by region
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